I could eat pizza every single day and never get sick of it. The topping possibilities are endless. So go forth, and make pizza. You won’t regret it!
This recipe uses a pizza stone to get that ultra crisp and delicious crust. If you don’t have a pizza stone you should go get one. Or you can also make this recipe on a baking sheet! It just won’t be AS amazing 🙂 (but still good!).
I think the hardest part about making pizza on a pizza stone is that flick to get the pizza on to the stone evenly and without it sticking (make sure to apply plenty of cornmeal to the bottom to prevent sticking!)
Stay tuned for my favourite pizza recipe – A copycat version of Maker Pizza (an amazing pizza place in Toronto Ontario). But for now, I give you my standard pizza dough, so you can get creative.
You can also Try:
All Purpose Pizza DoughPrint Recipe
- 2 teaspoons instant yeast (I've also used active dry in this recipe and it's worked great!)
- 1 1/4 - 1 1/3 cups lukewarm warm water (110 degrees F)
- 1 teaspoon sugar
- 3 1/2 cups flour (1/2 and 1/2 all purpose and whole wheat)
- 3/4 teaspoon salt
- 2 tablespoons olive oil
- Pepperoni Pizza Toppings (or use your favourite!):
- 1/2 cup tomato sauce or pizza sauce
- 1 1/2 cups grated mozzarella cheese (about 3/4 cup for each pizza)
- 1/2 a package pepperoni slices (200g)
- fennel seeds or fennel oil (drizzle for each pizza)
To make the pizza dough, add the instant yeast, water, and sugar to the bowl of a stand mixer fitted with the dough hook attachment. Allow to rest for 5 minutes to activate.
Add the flour, salt, and oil to the yeast and mix on low until the dough is clearing the sides of the container without sticking, it can stick to the bottom. If too wet, add more flour 1 spoon at a time. If too dry add more water 1 spoon at a time.
Turn onto a floured work surface and form into a ball. Oil the bowl you mixed in and place dough in the bowl. Cover with plastic wrap and let sit for 1 1/2 hours, or place in the fridge for up to 3 days. 30-60 min before you are going to make pizza, allow to come to room temperature.
Preheat the oven to 500-550 degrees F with a pizza stone in the lower 1/3rd. If you don't have a stone, set temperature and continue with recipe. The oven should preheat for at least 30 minutes to get the stone nice and hot.
Cut the pizza dough into 2. Cover one of the pieces with plastic wrap or a clean kitchen towel and roll out the other on floured work surface until a 1/2 inch thick round.
Place dough on a pizza paddle or baking sheet sprinkled with cornmeal.
Top your pizza! To make my classic pepperoni, spread the sauce and cheese on top of the dough leaving a half inch border. Place pepperoni on top, and drizzle with fennel oil if desired.
Quickly flip your pizza onto the pizza stone (it's all in the wrist!) and bake for about 10 minutes until crisp. Get your second piece of dough ready while the first is cooking.
Remove 1st pizza from the oven and cut into pieces. Cook your second pizza and enjoy!
Add some garlic powder or chopped herbs like rosemary to your dough for some added flavour!